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Homemade Whole Wheat Bread

If your family likes bread, it's worth making your own. Here is a recipe for 100% homemade whole wheat bread that is soft, moist and flavorful!
Course: Breakfast
Cuisine: Indian
Author: Neha


  • Whole Wheat Flour - 4 cups
  • Lukewarm water - 1 ¼ cups
  • Extra Virgin Olive oil - ¼ cup
  • Brown sugar - ¼ cup you can also use honey
  • Dry Instant yeast - 2 ½ teaspoons
  • Milk powder - ¼ cup you can substitute with a mix of milk and water in a 50-50 ratio
  • Coarsely ground flax seeds - 2 tablespoons
  • Salt - 1 ½ tsp


  • To ¼ cup lukewarm water, add 1 tsp from the total quantity of brown sugar and the yeast . Mix it well with a fork / spoon, cover it with a lid and set aside to froth.
  • Mix all other ingredients in a large mixing bowl. Now add the frothy yeast mix. Mix well with a silicon or plastic scraper, initially you will get a very sticky and loose dough.
  • Place the dough in a lightly greased bowl, cover it with wet cloth and set aside for 30 minutes. This is the first proofing.
  • After 30 minutes, transfer the sticky dough to a lightly floured work counter. Gently knead the dough for 10 minutes. You can add the little flour if required, but not too much.
  • After 10 minutes of gentle kneading, dough will be smooth and flexible. Again, place the dough in a lightly greased bowl. Cover it with a wet cloth and let it rise at warm place until it’s doubled in size. Usually, it will take 45 minutes to 1 hour, depending upon the weather. This is the second proofing.
  • After 1 hour, take the dough out on the work table again and deflate it with your hands. Roll it up lightly into a log.
  • Place the log in lightly greased loaf pan (I used a 9 x 5 inch loaf pan). Cover the loaf pan with a wet cloth and let the dough rise for another 45 minutes at a warm place. This is the third proofing.
  • Just 10 minutes before the completion of the 3rd proofing, preheat the oven to 200 degree C.
  • Brush the loaf with milk or butter or egg wash before baking to get a nice golden crust on top. Bake in a preheated oven at 200 C for 40 to 45 minutes .
  • Remove the bread from the oven and turn it out onto a cooling rack. When the loaf is completely cooled, wrap it in a cling film or butter paper and store at room temperature. Be sure to slice the loaf only after complete cooling.